Adai Recipe, Adai Dosa, Breakfast Recipe, Recipe in Hindi (अडाई) by Tarla Dalal скачать в хорошем качестве

Adai Recipe, Adai Dosa, Breakfast Recipe, Recipe in Hindi (अडाई) by Tarla Dalal

Adai, Recipe Link : https://www.tarladalal.com/Adai-Recip... ------------------------------------------------------------------------------------------------ Tarla Dalal's Social Media Links Tarla Dalal’s Recipes, Health and Food Articles Website | https://www.tarladalal.com Subscribe to Tarla Dalal's YouTube Channel | https://goo.gl/h7JMA1 Follow Tarla Dalal on Instagram |   / tarladalal   Like Facebook | https://goo.gl/mdcqLb Get fab food images on Pinterest |   / tarladalal   Get Tarla Dalal IOS App | https://goo.gl/8jwErB Get Tarla Dalal Android App | https://goo.gl/zxr56A Join Tarla Dalal’s Google Plus | https://goo.gl/VbtwXZ Twitter |   / tarla_dalal   ---------------------------------------------------------------------------------------------------- Adai Adai is a crisp, golden dosa made using a batter of rice and mixed dals. It has the rich aroma of coconut oil and dals, and a very rustic flavour as well. It is more satiating than regular dosas and makes a great Breakfast. Adai can be enhanced by adding onions or chopped drumstick leaves to the batter. While Adai tastes great with Coconut Chutney and Sambhar, there is a more traditional way of serving it, topped with a dollop of butter and accompanied by Avial and grated jaggery. Preparation Time: 10 minutes. Cooking Time: 30 minutes. Makes 10 Adai. Soaking time: 2 hours. 1 cup par-boiled rice (ukda chawal) ¼ cup toovar (arhar) dal ¼ cup chana dal (split Bengal gram) 2 tbsp urad dal (split black lentils) 1 tsp roughly chopped ginger (adrak) 4 black peppercorns (kalimirch) 4 dry red chillies (pandi) ¼ cup finely chopped onions 2 tbsp freshly grated coconut ½ tsp cumin seeds (jeera) 1 tbsp chopped curry leaves (kadi patta) ¼ tsp asafoetida (hing) Salt to taste Coconut oil for cooking For serving Coconut chutney 1. Clean and wash the rice, toovar dal, chana dal and urad dal and drain well. 2. Combine the rice, dals, ginger, black peppercorns and red chillies in enough water in a deep bowl, cover it with a lid and keep aside to soak for 2 hours and drain well. 3. Blend it in a mixer to a coarse mixture using approx. 1 cup of water. 4. Transfer the mixture into a deep bowl, add ¼ cup of water, onions, grated coconut, cumin seeds, curry leaves, asafeotida and salt and mix well. 5. Heat a non-stick tava (griddle), sprinkle a little water on the tava (griddle) and wipe it off gently using a muslin cloth. 6. Pour a ladleful of the batter on it and spread it in a circular motion to make a 175 mm. (7”) diameter thin circle. 7. Smear a little coconut oil over it and along the edges and cook on a medium flame till the adai turns golden brown in colour and crisp on both the sides. 8. Fold over to make a semi-circle. 9. Repeat with the remaining batter to make 9 more adai 10. Serve immediately with coconut chutney.